Mumbai’s not only a melting pot of different
cultures, but also various cuisines from around the world. However, there are a
few food items that are found only in Mumbai. Here’s our pick of the top three
local delights you must try
What: Berry Pulao
Where: Britania and Co. Restaurant, Ballard Estate
Why: Fluffy, well-cooked rice, tender chunks of meat, sticky
caramelised onions, cashew nuts and sour barberries—the famous berry pulao has
been a crowd-puller for decades. Available at Britania and Co., a restaurant
that has been standing at a nondescript bylane of Ballard Estate for over 100
years, the berry pulao contains a secret ingredient that has never been
revealed. Try asking its 91-year-old proprietor Boman Kohinoor and he’ll refuse
to part with it, pointing to a sign that reads “Please do not argue with the
management.”
The mysterious yet finger-licking delicious
berry pulao comes in a variety of versions: with chicken, mutton or egg. However,
vegetarians needn’t feel disappointed as there is a special vegetarian version
too (much to the amazement of puzzled non-vegetarians reading this). The
special dried red berries that give you a tangy, citrusy flavour are imported
in huge numbers from Iran and are unique to this restaurant. Try it once and
you’re sure to keep coming back. After all, what choice do you have—you’re
never going to find out the secret ingredient to replicate the dish!
What: Falooda
Where: Badshah Cold Drink House, Crawford Market
Why: A milky drink
usually made with rose syrup, vermicelli, takmaria seeds (also known as sabjah) and ice cream, the falooda is
a popular beverage in Mumbai. It is originally from Persia where it was first
consumed as a mix of noodles and ice. Vermicelli was added next, followed by the
addition of rose water and sugar as people began trying different techniques.
In Mumbai, falooda is best served at the
Badshah Cold Drink House in Crawford Market. A 100-year-old establishment, Badshah
was started by B.A.Badshah in the early 1900s. I can personally attest to have
visited the place with three generations of women in my family: my grandmother,
my mother, my nine-year-old niece and I. In fact, we’ve brought dozens of
relatives here who visit Mumbai not only from different cities in India, but
also those from USA. While Badshah’s royal falooda—with rose syrup—is a common
favourite, you can also try the chocolate, kesar, mango, blackcurrant,
strawberry and butterscotch flavours. A daytime drink or a late night dessert, the
popularity of the drink is so immense that Badshah now offers ready-to-go
sealed plastic falooda-filled
glasses.
What: Vada pav
Where: Ashok, outside
Kirti College, Dadar; Ashok Satam's Stall, Fort
Why: In Mumbai’s fast-paced life, it is only fitting to have a snack that’s perfect to consume whilst making a dash for the ever-crowded trains and buses. One of Mumbaikars’ favourite grab-and-run snacks, the vada pav is like the Indian version of the burger and is available outside almost every train station among other local chai stalls. The patty, in this case, the ‘batata vada’ comprises a mixture of mashed boiled potatoes, coriander powder, red chilli powder, sliced green chillies, a pinch of ginger and sometimes garlic, which is then dipped in a chickpea flour batter and deep fried till golden. This is then stuffed between a pav that is coated with spicy green chutney and an optional red-coloured garlic chutney.
Why: In Mumbai’s fast-paced life, it is only fitting to have a snack that’s perfect to consume whilst making a dash for the ever-crowded trains and buses. One of Mumbaikars’ favourite grab-and-run snacks, the vada pav is like the Indian version of the burger and is available outside almost every train station among other local chai stalls. The patty, in this case, the ‘batata vada’ comprises a mixture of mashed boiled potatoes, coriander powder, red chilli powder, sliced green chillies, a pinch of ginger and sometimes garlic, which is then dipped in a chickpea flour batter and deep fried till golden. This is then stuffed between a pav that is coated with spicy green chutney and an optional red-coloured garlic chutney.
While
the recipe may differ very slightly depending on where you eat it, the vada pav
is best eaten hot. Many people eat it while drinking chai, but it’s best to
pair it with something that’s cold and sweet. A classic street food, it’s super
cheap and quickly prepared for you to pick up in a hurry. But be warned; it’s
not for the faint-hearted. Try it only if you’re not afraid to spice up your
palate and ignite your digestive system.
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Photo courtesy: Deepeshmd, www.tasteandflavours.in |
FACT FILE
By Air: Mumbai is well-connected to major cities in India and overseas. You can take Spicejet or other domestic flights to reach the city from other Indian destinations.
By Rail: Mumbai has two primary railway networks. Central Railways and
Western Railways comprises. You can find the schedule online.
By Road: The city has good motorable roads leading to nearby states in
northern and southern India.